Description
Mexican Chipotle Chicken Stuffed Peppers are irresistible!
Ingredients
Scale
- 1 pound ground chicken
- 1 cup cooked rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 tablespoon minced chipotle in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large bell peppers (any color)
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional)
- Sour cream for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by slicing off their tops and discarding the seeds and membranes. Arrange the peppers upright in a baking dish.
- In a large skillet over medium heat, brown the ground chicken, stirring occasionally for about 5-7 minutes until fully cooked.
- Add in the cooked rice, black beans, corn, diced tomatoes, minced chipotle, cumin, chili powder, salt, and pepper. Mix well and let it cook for another 3-5 minutes until everything is heated through.
- Carefully fill each bell pepper with the chicken mixture, pressing it down gently to fit.
- Sprinkle shredded cheddar cheese generously on top of each pepper.
- Cover the dish with aluminum foil and bake for 25 minutes.
- After that, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
- Once done, take them out of the oven and allow them to cool for a few minutes.
- If you like, garnish with fresh cilantro and serve alongside sour cream for a delightful finish.
Notes
- For a vegetarian twist, swap the ground chicken for quinoa or more beans.
- For added spice, include diced jalapeños or top with creamy avocado slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg